Characterization of Lactic Acid Bacteria and Pathogens Isolated from Traditionally Fermented Foods, In Relation to Food Safety and Antimicrobial Resistance in Tribal Hill Areas of Northeast India

Table 4

Prevalence and concentration (log most probable number (MPN)/ml (g)) of coliforms in tested fermented food samples.

Fermented food	Total samples	Positive sample	Coliform prevalence (%)	Concentration (mean (SD), log MPN/ml (g))
Bamboo shoots	41	9	22.0	−0.67 (0.33)
Dry fish	31	12	38.70	−0.55 (0.40)
Milk	2	2	100.0	−0.04 (0.12)
Soyabeans	36	24	66.7	−0.30 (0.44)
Fish pickles	1	1	100.0	0.04 (NA)
Meat pickles	1	1	100.0	0.04 (NA)
Yak cheese	1	0	0.0	−0.82 (NA)
Total	113	49	43.0	−0.50 (0.42)

SD: standard deviation; MPN: most probable number; NA: not applicable.